I have really been looking forward to sharing this recipe with you guys! I threw this together over the weekend and I have to tell you, it really exceeded my expectations. And I wasn’t the only one who thought that – as it was recommended for our next bring-a-dish event … #householdapproved

This corn salad is SO SO easy. You could throw it together in your sleep. And guess what. You don’t even need a kitchen to make it! But, the good news is, all these weeks of renovation have finally paid off! The country kitchen makeover is close to complete – just a backsplash and a can of paint away from done 🙂

But back to the recipe. For those of you who like cilantro and feta, this is gonna be the tick to your tock. A little crunch from the peppers and onions. Tangy creaminess from the feta. And a touch of sweetness from the corn. I tell ya, I could eat this all day long!

I really loved how refreshing this salad was and also how light yet filling it seemed. I could see it easily being served as a main dish with perhaps something light on the side. Or as a side dish, as I served ours (Mexican spiced chicken legs and a salad made the meal). The options are endless.

As far as the recipe, I could also see a Greek yogurt sub-in working perfectly too, if mayonnaise isn’t your thing. Go for it!

So what are you waiting for? I know you just might be as ready to hang onto the cool refreshing flavors of summer as I am… Right?! 🙂

Hang-on-to-Summer Mexican Corn Salad

Serves 4

1 package frozen corn, defrosted

1/4 onion, diced

1/2 green pepper, diced

2 tblsp canned diced green chilis

3 tblsp mayonnaise

4 oz. crumbled feta

2 tblsp lime juice (I used bottled key lime, it’s perfection!)

handful of fresh cilantro, chopped

salt and pepper to taste

Set frozen corn into a medium sized bowl to thaw, an hour or so should be fine.

And I’ll tell ya what. Not having a kitchen sure does spark some creativity, especially now that post-college, Ramen noodles are no longer an acceptable meal of choice 🙂

Take these huevos rancheros. Which I had been craving ever since they were ordered by a friend at brunch a couple weeks back.

Even though I didn’t order them, I couldn’t help but staring (longingly) at them the whole time.

But huevos rancheros with no kitchen? Could it be done?

I knew that this needed to be a yes and that I needed to figure out how!

There’s nothing like a kitchen renovation to help you remember how much you enjoy a home cooked meal 🙂

So. I got to work.

I used this 48 (?) year old slow cooker to throw together a simple pinto and black bean mixture.

If they still made these slow cookers, I’d tell each and every one of you to go buy one. It’s not a crockpot (see the difference here). Just a way to cook anything and everything perfectly every time. I adore this thing!

But of course you could use the stove, or even the microwave too.

I also threw together a quick fresh salsa using goodies from my patio vegetable garden.

That’s right. The country sure does lend itself to giving a try at your green thumb!

This year I think I’ve succeeded. The bounty has been plentiful.

Even with these guys around 🙂

Next year it’s onto in-ground crops me thinks.

But I digress. Back to the meal at hand.

The rest of this dish is just a matter of stacking ingredients on a plate. And lightly frying the tortillas and eggs.

Simple enough, right?

I used an electric skillet for the above. But for those of you that have a stove (oh those were the days!), that would work just fine too.

Here’s a quick outline of the recipe in case you want to give it a whirl.

It received two thumbs up in our house and I think it will in yours too 🙂

Now if only eating this huevos rancheros would transport me back to the Mexican Riveria as well, right?

Huevos RancherosServes 4

8 eggs

8 corn tortillas

plain Greek yogurt, to serve

Salsa (or use store bought)

3 tomatoes, chopped very small

1/2 onion, chopped very small

1 jalapeno, chopped very small

handful cilantro, chopped

juice from 1 lime

salt/pepper to taste

Beans

1 can black beans

1 can pinto beans

1 tblsp chili powder

1/2 tblsp cumin

1/2 tblsp oregano

sriracha, to taste

Salsa: Chop tomatoes, onion, jalapeno, and cilantro. Combine in a medium sized bowl and stir in lime juice, season with salt and pepper. This can be prepared well in advance and set aside. Or you can pick some up from the store. I don’t judge.

Beans: Combine all ingredients. You can use a medium sized pot on the stovetop or a large microwave safe dish if you want to go the microwave route. On the stovetop cook over medium, covered, for 15-20 minutes until warmed through and some of the liquid has evaporated. In the microwave, cook slightly covered for 5-7 minutes until warmed through and some of the liquid has evaporated. Once cooked, use the back of a fork to roughly smash the beans into more of a refried bean consistency.

Tortillas & Eggs: In a hot pan, either on the stovetop or using an electric skillet, add 1 tblsp olive oil and lightly fry the tortillas until slightly crisped and golden (4 at a time), remove. Next, add a touch of olive oil to the pan and fry the eggs sunny side up. This takes about 4 minutes over medium heat and covered. See a quick guide here.

Assembly: Place 2 tortillas on each serving plate, side by side. Top with a generous portion of the bean mixture followed by some fresh salsa. Place 2 sunny side up eggs on top of each serving. Top with Greek yogurt, sriracha to taste, and even shredded cheddar or queso if you’d like!